Honeybuttered Skillet Cornbread Perfection
Table of Contents
Recipe Introduction
Quick Hook
Fancy a bit of proper comfort food, eh? We're talking Honey Buttered Skillet Cornbread , perfect for that cornbread pan you've got hiding in the cupboard.
Honestly, this stuff is dangerously addictive. It has that perfect balance of sweet and savory, just like a sticky toffee pudding after a Sunday Roast.
Brief Overview
This Southern Cornbread Recipe takes inspiration from the American South. Don't worry, it's dead easy to make. It takes about 40 minutes from start to finish.
This recipe makes 8 delicious wedges, perfect for sharing.
Main Benefits
This moist cornbread recipe will have your friends begging for more. It is packed with fiber from the cornmeal. This easy skillet cornbread is perfect for BBQs, potlucks, or a cozy night in.
What makes it special? The honey butter glaze, you know?
Cracking On with the Recipe
We're using the Cornbread wedge pan to get that classic shape, it just looks the part doesn't it? Make sure the cornbread pan size is right, though! A cast iron cornbread pan recipe is the ideal choice, if you have one.
You can even find pre-seasoned pans that are ready to go straight away!
The ingredients are pretty simple. We've got cornmeal, flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, and oil. For the honey butter cornbread glaze, you just need butter and honey.
A traditional cornbread recipe like this needs good quality ingredients.
Honestly, the secret ingredient is the buttermilk. You know? It adds a real tang that you just can’t replicate. It’s the thing that makes this cornbread recipe from scratch truly special! It also gives your skillet cornbread recipe cast iron a lovely texture.
Ingredients & Equipment: Your Cornbread Arsenal
So, you're thinking about baking some Southern Cornbread Recipe ? Brilliant! Let's get our ducks in a row, shall we? Honestly, you don't need loads of fancy gadgets to make a top-notch Moist Cornbread Recipe .
Just the basics will do! I'm all about that Easy Skillet Cornbread life.
Main Ingredients: The Heart of Honey Butter Cornbread
Here's what you'll need for the cornbread, measured properly. We want it spot on!
- Cornmeal: 1 cup (120g) . Use stone ground for the best flavour. Honestly, get the good stuff; it makes a world of difference. If you see some at the local farm or a small shop, pick some up.
- All-Purpose Flour: 1 cup (125g) . Plain flour, nothing fancy.
- Granulated Sugar: 1/4 cup (50g) . Adds a touch of sweetness, just a smidge.
- Baking Powder: 1 tbsp . Freshness is key here.
- Baking Soda: 1/2 tsp . Helps with the rise.
- Salt: 1/2 tsp . Balances the sweetness.
- Egg: 1 large . Lightly beaten. Free range if you can get it!
- Buttermilk: 1 cup (240ml) . This is essential for that moistness. It's why this is an Easy Skillet Cornbread recipe and not a dry disaster.
- Vegetable Oil or Melted Unsalted Butter: 1/4 cup (60ml) . Your choice! I usually go for melted butter because, well, butter.
- Unsalted Butter for Honey Butter Glaze: 2 tbsp (30g) , melted.
- Honey for Honey Butter Glaze: 1 tbsp .
Seasoning Notes: A Symphony of Flavors
This Traditional Cornbread Recipe is simple, but we can elevate it a bit.
- Spice Combinations: A pinch of cayenne pepper adds a lovely kick if you like.
- Flavor Enhancers: A dash of vanilla extract in the batter can bring out the sweetness.
- Substitutions: No buttermilk? Use regular milk with a teaspoon of lemon juice. Let it sit for 5 minutes.
Equipment Needed: Keep it Simple
Alright, now for the gear. You really don't need much, I promise. The trick to this Cornbread Recipe From Scratch is the simple cornbread pan .
- Cornbread Wedge Pan: Crucial for that classic wedge shape. A Cast Iron Cornbread Pan Recipe is my go-to, but any cornbread pan size will work.
- Large Mixing Bowl: For all the dry ingredients.
- Whisk: For mixing the dry and wet ingredients separately.
- Measuring Cups and Spoons: Accuracy is key, my friend!
- Oven Mitts: Don't burn yourself now, be careful removing the hot skillet cornbread recipe cast iron from the oven.
Honestly, if you don't have a proper cornbread pan , you can even use a muffin tin. It won't be the same, but it'll still taste amazing.
Remember, baking should be fun, not stressful! Get that oven to 400° F ( 200° C) and let's do this!
Honey Buttered Skillet Cornbread Perfection (Made for Your Cornbread Pan !)
Honestly, who doesn't love a good cornbread ? But let's be real, some recipes leave you with dry, crumbly disappointment.
Not this one! This recipe is all about getting that moist cornbread recipe we all crave, especially when using a cornbread pan .
Prep Steps: Get Your Ducks in a Row
- Essential mise en place : Measure out 1 cup (120g) of stone ground cornmeal, 1 cup (125g) all-purpose flour, and the rest of the dry and wet ingredients. Trust me, it makes life easier.
- Time saving organization tips : Get your cornbread wedge pan , like the cast iron cornbread pan recipe ready to go. Give it a good grease with butter or cooking spray. This is important!.
- Safety reminders : Remember those oven mitts. You don't want any burnt fingers when dealing with that hot cast iron cornbread pan recipe !
step-by-step for the Perfect Bite
- Preheat that oven to 400° F ( 200° C/Gas Mark 6) . That's the sweet spot for that golden crust!.
- Whisk together 1 cup (120g) cornmeal, 1 cup (125g) flour, 1/4 cup (50g) sugar, 1 tbsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.
- In another bowl, mix 1 beaten egg, 1 cup (240ml) buttermilk, and 1/4 cup (60ml) melted butter. Buttermilk is the secret weapon for that moist cornbread recipe !
- Pour the wet into the dry and stir. It is ok to have some lumps. Don't overmix!.
- Pour the batter into your greased cornbread pan , filling each wedge evenly.
- Bake for 20- 25 minutes . A skewer should come out clean.
- Mix 2 tbsp (30g) melted butter and 1 tbsp honey.
- Brush that glaze on the hot cornbread .
Pro Tips for Southern Cornbread Recipe Glory
- Don't overmix! Overmixing makes tough cornbread . Nobody wants that.
- Heating the cornbread pan before adding batter makes a crispy crust. Just be careful!.
- If you want to do this one ahead, then bake as instructed. Store your Honey butter cornbread in an airtight container for up to 2 days at room temperature.
So there you have it! This Traditional Cornbread Recipe , adapted for your cornbread pan size , is perfect with chili or a Sunday roast. Enjoy!
Alright, so you've got your Honey Buttered Skillet Cornbread fresh out of the oven. What next? Let's talk about how to make this Southern Cornbread Recipe sing.
Recipe Notes
It's not just about the baking, you know? It's about the whole experience. So, let’s get into some helpful hints and ideas to make this Easy Skillet Cornbread truly unforgettable!
Serving Suggestions: Proper Presentation!
Honestly, presentation matters. Think rustic charm. Serve your Moist Cornbread Recipe still warm from the cornbread pan . A Cornbread wedge pan will make beautiful wedges.
A pat of butter melting on top. Oh my gosh, it is perfect. Maybe a sprinkle of flaky sea salt? Serve with a bowl of proper chilli, or with some BBQ ribs.
Wash it down with sweet tea, just like they do down south.
Storage Tips: Keep It Fresh!
Right, so you've somehow managed not to eat all your Skillet cornbread recipe cast iron creation in one sitting. Good on you! Store leftover cornbread in an airtight container.
In the fridge, it'll last for about 3 days. Want to keep it longer? Freezing is your friend. Wrap each cornbread wedge individually in cling film, then pop them in a freezer bag.
When you're ready to eat, reheat in the oven at 350° F ( 175° C) for about 10 minutes.
Variations: Spice it up!
Fancy a change? Why not add some jalapeños to the batter for a Spicy Cornbread kick? A little bit of cheddar cheese makes it extra delicious.
For a dietary swap, you could try using almond milk and apple cider vinegar to make it dairy-free. For a seasonal twist on the Traditional Cornbread Recipe , add some roasted butternut squash in the autumn!
Nutrition Basics: Goodness in Every Bite!
Okay, so let's be real, this isn't health food. But it is comfort food! Each slice has roughly 220 calories.
Plus you get a bit of protein and fibre from the cornmeal. It's all about balance, isn't it? Just remember to enjoy it in moderation.
So, there you have it! Loads of easy tips to perfect your Cast iron cornbread pan recipe. Get creative, have fun, and enjoy every mouthful of your Honey butter cornbread masterpiece! If you have questions about cornbread pan size just write in the comment! You've got this!
Frequently Asked Questions
Why did my cornbread stick to the cornbread pan? I thought it was non-stick!
Even "non-stick" cornbread pans benefit from a little help. Generously grease your cornbread pan with butter, shortening, or cooking spray before adding the batter. For an extra crispy crust, you can even heat the greased pan in the oven for a few minutes before adding the batter just like Mum used to do!
Can I make this recipe without a dedicated cornbread pan? What are my alternatives?
Absolutely! While a cornbread pan gives you those lovely wedge shapes, you can easily bake this in a regular cast iron skillet or even a square baking dish. Just adjust the baking time accordingly start checking for doneness a few minutes earlier, as the heat distribution will be slightly different.
Think of it as a Yorkshire pudding, but cornbread style!
My cornbread always turns out dry. How do I keep this cornbread pan recipe moist?
Dry cornbread is a common woe! The key is to avoid overbaking and overmixing. Don't overmix the batter, as this develops the gluten and makes it tough. Using buttermilk also adds much needed moisture and tang. Keep an eye on the baking time, and test for doneness with a wooden skewer.
It should come out clean, but with a few moist crumbs clinging to it.
Can I store leftover cornbread, and how long will it last?
You bet! Cornbread is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave. For longer storage, you can wrap it tightly and freeze for up to 2 months.
Just remember that freezing can slightly alter the texture.
I want to make this healthier. Are there any substitutions I can make to this cornbread pan recipe?
Of course! You can reduce the sugar content slightly or substitute it with honey or maple syrup. Using whole wheat flour instead of all-purpose flour will add fibre and nutrients. You can also use a lighter oil, like avocado oil, instead of vegetable oil.
Just remember that changes in ingredients can affect the texture and flavour.
What’s the best way to get that golden brown crust when using a cornbread pan?
For that lovely golden crust, preheating your cornbread pan in the oven before adding the batter is key. Make sure to grease it well, too! The hot pan sears the edges of the batter as soon as it hits, creating a beautiful browned crust. Brushing with honey butter glaze right after baking enhances this even further!
Honeybuttered Skillet Cornbread Perfection
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 calories |
|---|---|
| Fat | 10g |
| Fiber | 1g |